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Food

Lemon lovers get bitter shock on California drought

Monday, September 29, 2014

First it was the surge in beef prices, and then seafood went through the roof. Now you can add lemons to the growing list of ingredients cutting into profit on the menu at Joe’s Seafood, Prime Steak & Stone Crab. The three Joe’s restaurants, in Washington, D.C., Chicago and Las Vegas, use more than 800 lemons a day sliced as garnishes on entrees or juiced for drinks and sauces. A … 0

Paul Deen documentary to tell her side of downfall

Wednesday, September 24, 2014

Paula’s back Paula Deen is ready to tell her side of the story behind the racist remark that decimated her career, but you’ll need to pay to hear it. The former Food Network star has been working on a documentary about herself and her downfall – triggered in 2013 by her acknowledgment that … 0

California adopts olive oil labeling standards

Wednesday, September 24, 2014

The state Department of Food and Agriculture has approved standards for grading and labeling California-produced olive oil that will require makers to state specifically whether they have adulterated any of their product. State officials say the standards will take effect Friday. They also require testing to determine whether most olive oil produced in California really is pure if the label claims it is. … 0

With Market Basket back in business, employees are all smiles

Thursday, August 28, 2014

Enxhi Shtino could have been at the beach yesterday. But she was at work, and smiling all the brighter because it had been almost a month since she last donned her blue smock and stood behind a cash … 8

They have their market back

Thursday, August 28, 2014

Customers and employees were ecstatic to return to Market Basket stores yesterday, following the news late Wednesday night that Arthur T. Demoulas would be returning to the company. Shoppers congratulated employees at local Market Baskets - some even … 0

Is it worth it to chop your own burgers? You bet!

Tuesday, August 26, 2014

I’m not going to tell you how to dress your burger. I’m not going to tell you what sort of bun to put your burger on. I’m not really even going to tell you very much about how … 1

A deep-fried, bacon-wrapped fair season is here

Tuesday, August 26, 2014

A Twinx. It’s a Twinkie – stuffed with a Twix candy bar – wrapped in bacon – deep-fried – and drizzled with chocolate-caramel sauce. And its existence can mean only one thing: This is fair season, the time … 0

Taking a sweet and tangy approach to gazpacho

Tuesday, August 26, 2014

Watermelon and tomatoes may seem an unlikely combination, but in this simple, refreshing gazpacho they blend perfectly. The recipe — inspired by one in Yotam Ottolenghi’s upcoming cookbook “Plenty More” — comes together in minutes and easily adapts … 0

Tech-driven conveniences creeping into New Hampshire

Friday, August 22, 2014

It’s the rosy promise of living in a modern, tech-driven world: Push a button, and your errands are done. But until recently, conveniences like grocery delivery, same-day delivery for online orders, and on-call car services have been concentrated … 0

In its 12th year, Mountain Chili Fest still growing

Thursday, August 21, 2014

While Pats Peak is usually known for its colder weather offerings, there will be plenty of smoking hot fun to be found there this weekend. The Henniker Rotary Club will host the 12th Fire on the Mountain Chili … 0

Classic frozen pop from childhood remade as a pie

Wednesday, August 20, 2014

Let’s get one thing clear – I am not proud of this recipe. And if it weren’t so ridiculously good, I’d be too humiliated to share it. But it is and so I am. It all came about … 0

Summer fruit crisp cooked in the most summery way

Wednesday, August 20, 2014

When we think “hot off the grill,” we usually think about something meaty. But this time of year I also like to grill desserts! In late summer, I make this grilled fruit crisp every week. It is good … 0

Lobster, suffering an identity crisis?

Wednesday, August 20, 2014

Lobster, you’re on a roll. Recent news reports have chronicled your rise – or fall? – citing sustainability, affordability and sheer bounty. In Maine alone, marine biologists are happy to report that your numbers have grown “unbelievably” over … 0